BBQing and a New Recipe

This past weekend was absolutely beautiful (+16).  That is unheard of in this neck of the woods, and we took full advantage of it.

We BBQd chicken, a vegetable medley, and potatoes on Saturday.

We also spent some time sitting out on our front step, soaking in the lovely day.  In the evening we headed out on the town to see Classified in concert.

We relaxed all day Sunday, and then BBQd again on Sunday evening.  We had ribs with Greek salad and potatoes.

We're looking forward to many more BBQd meals this month and in the months to come.  It would appear that spring has arrived.

Last night we made a vegan Alfredo pasta for dinner. 

We've made this recipe numerous times before, and it's so good.  The only thing we do differently is use smokey paprika instead of regular, because smokey is simply better.

Tonight we had a vegetarian meal, rosemary polenta with eggplant & Gorgonzola (smoked cheddar for me):

Rosemary Polenta with Eggplant & Gorgonzola

* This recipe is really easy, but it has a few steps (all simple)

- fresh rosemary, minced
- polenta cut into rounds
- oil for frying (a few T)
- 3 garlic cloves, minced
- approx. 1/4 cup yellow onion, minced
- 2 large tomatoes, very finely chopped
- 1-2 T tomato paste
- fresh basil, chopped, to taste
- salt and pepper, to taste
- two dashes of cooking wine (or regular white wine) - optional
- smaller (long if available) eggplant cut into rounds
- Gorgonzola cheese (or other)

Salt the eggplant, and place in a large colander.  Let stand for 20-30 minutes. 

Meanwhile, press some of the chopped rosemary into one side of the polenta.  Heat some oil in a pan (about 2 T), and once hot, put the polenta in rosemary side down.  Sprinkle some rosemary and press into the other side of the polenta.  Fry on both sides until crisp.  Set aside on a lined baking sheet as they are done.

Meanwhile put 1 T oil into a separate pot and heat.  Add garlic and onion, and fry until soft.  Add tomatoes, tomato paste, basil, and salt and pepper to taste.  Let cook for a minute or two.  Add a dash or two of cooking wine if desired (or regular white wine).  Stir until pretty saucy.  Turn the burner off and leave it there to keep warm.

Once all the polenta is fried, heat some more oil, and fry the eggplant on both sides.  Once done, start assembling.  Assemble into stacks with polenta on the bottom, the tomato sauce next, then a couple slices of eggplant, and then a slice or chunk of the cheese.  Broil on high just until the cheese melts.  Serve.

This dinner was so satisfying, and had a wonderful combination of flavours and textures.

How's your week going so far?  Have you fired up the BBQ yet this year?  Do you like polenta?  Eggplant?  Try them together, it's great!